As a kid I couldn’t fathom why
old some folks could bake stale bread with sultanas and then brand it a scrumptious pudding.
Thirty years on I get it. Traditional bread and butter pudding is the shizzle. I’ve tried almost every B&B pudding recipe Google has to offer, but after sampling countless recipes in the last decade I still hadn’t found the ultimate recipe. That is until the other night. I think I may have created it * grins to self *.
It ain’t a far stretch from the usual B&B recipes, but somehow this one is a keeper. Here it is, have a bash and let me know your thoughts. If you have a cracking pud recipe then please let me know – I’ll make it and share it here.
The recipe (makes four super generous servings):
300ml single cream
¼ mug brown sugar (keep one tablespoon aside to sprinkle on top)
½ teaspoon Nutmeg
½ teaspoon Cinnamon
X6 slices brown bread (not too fresh)
Zest of one orange
Handful of raisins or sultanas
Butter for buttering the bread
Preheat oven to 180 degrees
Whisk eggs, milk and the sugar (bar one tablespoon). Add vanilla essence, cream, milk, nutmeg and cinnamon.
Butter bread slices on both sides and then cut each slice into four triangles. Place a layer of bread into a greased oven dish. Pour the creamy mixture over the layer. Scatter raisins or sultanas over the bread and then add another layer of bread and repeat the process until all the bread is used.
Sprinkle a tablespoon of brown sugar and a dash of cinnamon across the top of the bread. Finish by grating the zest of an orange over the top.
Pop into the oven for around 35 to 45 minutes – keep an eye towards the end. The top should be crispy and golden. Serve with a hearty scoop of vanilla ice-cream.